Olive Oil

From the Oasi di Capparrina in Menfi comes this extra virgin olive oil, a blend of Nocellara del Belice, Biancolilla and Cerasuola – three typical Sicilian varieties that grow on 98 hectares between the hills and the sea. Hand-picked at the beginning of October, about fifteen days before full ripeness, to maximise the organoleptic characteristics. Cold extraction in a continuous cycle. Bright, dense green colour. Intense aromas of fresh herbs, green tomatoes, artichoke and seaweed on the nose, with delicate notes of agrimony and basil. Fruity, savoury and intense on the palate, with balanced spiciness and a pleasant finish. Ideal with vegetable soups, pulses, fresh cheese and grilled fish and meat. SUPERIORE.DE

A very balanced olio from Lazio, green, herbaceous, with a mild fruity flavour. Wonderful with grilled vegetables, pulses or simply with bruschetta. SUPERIORE.DE

An organic extra virgin olive oil made from 100% Gentile di Larino from Di Majo Norante, obtained from olive trees in Molise that are over 30 years old. The early-picked fruit is processed immediately and cold-extracted to preserve its freshness and varietal identity. The colour is a warm gold with a green sheen. Aromas of artichoke, green almond, wild herbs and tomato panicle. On the palate, it is dense, clear and pleasantly flavoursome, with a fine bitterness and harmonious spiciness. Ideal with burrata, grilled vegetables, fish, pulses or simply on warm bread. An oil that conveys the soul of Molise in its purest form. SUPERIORE.DE

Carte Noire is a highly limited Ligurian drip oil, which is obtained using a special process. Only completely intact olives are used for this. After grinding them between granite stones, the paste is spread on mats. These are placed on top of each other, after which the olive oil obtained in this way runs downwards without pressure and is collected there. The result is a mild oil, not without certain rustic notes, with a slight sweetness and hints of spices, almonds, pine nuts, apple and vanilla. Excellent for salads, for flavouring fresh cheeses, but also with white meat. SUPERIORE.DE

When the Mazzei family discovered their love for Sicily a good twenty years ago and founded the Zisola winery near Noto, the old olive groves were part of the gift. At around 130 metres above sea level, in the giardini of the estate, four Sicilian varieties grow: Moresca, Ogliarola Messinese, Nocellara Etnea and Biancolilla – a quartet that captures the character of the island. The result is an oil of a rich golden-green colour with the unmistakable temperament of Sicily: aromas of ripe olive and sun-ripened tomato, full-bodied and round on the palate, with a subtle spiciness and a gently sweet finish. A triumph of flavours and aromas that preserves the warmth of the south in every bottle. SUPERIORE.DE

Balduccio is made up of around 9,000 organically cultivated olive trees, all located on the picturesque Montalbano hills between Florence and Montecatini Terme, and an oil mill that is so popular with local farmers that the most popular dates for pressing between 15 October and 15 November have been fully booked on the waiting list since the summer. This is because Balduccio not only presses its own olives, but also makes its modern technology available to other olive producers. Over the last 20 years, Balduccio has gained recognition and respect as an oil mill among local producers. It is not only the customers who are impressed by the quality. The ambition to produce top-quality oils is also increasingly inspiring other olive growers.

This delicately fruity olive oil is mainly made from the Correggiolo variety. The fruit from the olive groves of the Talenti estate in Montalcino is carefully picked by hand and the oil is extracted within 48 hours of harvesting in order to optimise the qualitative characteristics of the product in the bottle. The colour is a beautiful green with golden reflections, the taste is fruity and intense with spicy notes of artichokes, tomatoes and herbs. Slightly savoury on the palate with a wonderfully bitter finish. SUPERIORE.DE

The Mazzei family has been cultivating the hills around Fonterutoli near Castellina in Chianti since 1435. Almost 600 years of experience also flow into this olive oil. The olive groves are located on barren, stony soils with southern exposure at altitudes between 300 and 490 metres. Four classic varieties characterise the olive oil: Frantoio, Moraiolo, Leccino and Pendolino. The olives are harvested by hand and processed the same day in the company's own mill, in the complete absence of oxygen, in order to optimally preserve flavours and nutrients. Extra virgin olive oil with a lively green colour and golden reflections. Artichoke, green tomato and fresh herbs on the nose. Elegant and balanced on the palate, with a fine spiciness and a delicate bitter finish – characterised by an authentic Chianti Classico oil from the new harvest. SUPERIORE.DE

This olio comes from old olive groves in south-east Sicily, where the Tonda Iblea variety has been native for generations. After harvesting, it is cold-extracted immediately so that the vibrant flavour and powerful character of the variety remain unchanged in the bottle. There, the oil is a light green colour with a golden shimmer, as if the Sicilian sun is shining once again. The bouquet is fine and clear: green tomato, fresh grass and a subtle herbal flavour reminiscent of lemon thyme and young leaves. The flavour is harmonious, with a delicate bitterness, elegant, well-integrated spiciness and a juicy, green-fruity length.

A small part of the olive groves around Podere Albereto is reserved exclusively for the production of this very special oil, which is only bottled in very limited quantities (5,000 bottles). The colour of Albereto extra virgin olive oil is an intense emerald green. It has an intense, herbaceous fragrance with notes of asparagus and aromatic herbs such as tarragon and sage. The flavour is intense and strong, with a characteristic aftertaste reminiscent of the vegetables perceived by the nose. SUPERIORE.DE

The fruit for this Dievole extra virgin olive oil comes from three areas of Chianti Classico: Castelnuovo Berardenga, Castellina and Gaiole. The Frantoio, Leccino and Moraiolo varieties form the basis for this characteristic, medium-bodied olio. The fruit is gently pressed mechanically just a few hours after harvesting. The result is an intensely fragrant oil with a complex flavour spectrum and a grassy, spicy finish.

The olive oil from the legendary Tenuta San Guido is in no way inferior to the world-famous wines, reflecting the multi-layered soul of the winery. The Leccino, Moraiolo, Pendolino and Frantoio varieties thrive on around 110 hectares of olive groves in Bolgheri near Livorno. On the demanding soil, the trees are not arranged in the traditional way, but grow in rows between fields and vineyards, as is typical of Tuscan agriculture.

Around the historic vineyards of Montevertine, at an altitude of 380 to 420 metres between north-east and south, there are around a thousand olive trees – no more, no less. From their fruit, an extremely limited quantity of olive oil is produced, which is consistently one of the best in Tuscany: the same philosophy as with the wines, the same perfectionism, the same uncompromising approach. The Correggiolo, Moraiolo and Leccino varieties are harvested by hand and cold-pressed using the traditional Tuscan method – "Reventina" style, as has been done for generations in these hills. Extraction is carried out continuously by centrifugation and filtration through cotton filters.